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In What Dishes Do You Use Capers?
Posted on 4/10/16 at 3:04 pm
Posted on 4/10/16 at 3:04 pm
I love capers. I use them quite a bit. I use them in sauces, particularly for fish, red gravies/spag sauce, deviled eggs, salads, chicken/veal piccata....What else do you put them in?
This post was edited on 4/10/16 at 3:06 pm
Posted on 4/10/16 at 3:08 pm to Gris Gris
Definitely with fish. They also go well in pasta dishes with garlic, lemon, etc. We usually add shrimp or chicken in these pasta dishes.
They never seem to find their way in our red sauces.
They never seem to find their way in our red sauces.
Posted on 4/10/16 at 3:10 pm to Gris Gris
quote:
Definitely with fish. They also go well in pasta dishes with garlic, lemon, etc. We usually add shrimp or chicken in these pasta dishes. They never seem to find their way in our red sauces.
Exactly this
Posted on 4/10/16 at 3:13 pm to Gris Gris
On an everything bagel with lox, shmear, and onion
This post was edited on 4/10/16 at 3:14 pm
Posted on 4/10/16 at 3:13 pm to Gris Gris
Pretty much the same ways you do but I'll add Chicken/ Tuna Salad as well...
Posted on 4/10/16 at 3:13 pm to Deactived
They add a little flavor burst to red sauces. I use them in my tartar sauces, also.
Love them in scrambled eggs.
Some folks rinse them. I've never rinsed them.
Love them in scrambled eggs.
Some folks rinse them. I've never rinsed them.
This post was edited on 4/10/16 at 3:15 pm
Posted on 4/10/16 at 3:17 pm to Gris Gris
I dont rinse them either. Only thing thats a pain is just trying to get a few out of the small jars without dumping a bunch of the liquid out
Posted on 4/10/16 at 3:22 pm to Gris Gris
They are great fried. We dry them and throw them in hot oil after we fry fish at the camp. They pop open. Like caper popcorn.
This post was edited on 4/10/16 at 3:24 pm
Posted on 4/10/16 at 3:45 pm to Deactived
Sometimes, I have the jars that have a little wider top and I can get the tiny measuring spoon in it to dish them out, but I rarely use just a few. Still difficult to get them out without losing all the liquid.
Yes, they are delicious fried and make a great garnish to a lot of foods that way.
Yes, they are delicious fried and make a great garnish to a lot of foods that way.
Posted on 4/10/16 at 3:55 pm to Gris Gris
I use them all the time
as the others have said the classic is capers garlic olive oil and lemon
my favorite though is chicken thighs browned then braised in olive oil, crushed whole tomatoes (no juice), onion, capers, whole garlic and oregano. The capers and tomato cut the richness of the fat and the whole thing is just inhale-ably good
as the others have said the classic is capers garlic olive oil and lemon
my favorite though is chicken thighs browned then braised in olive oil, crushed whole tomatoes (no juice), onion, capers, whole garlic and oregano. The capers and tomato cut the richness of the fat and the whole thing is just inhale-ably good
Posted on 4/10/16 at 3:58 pm to Gris Gris
There's some chicken recipes I use that have capers.
I'll find them.
I'll find them.
Posted on 4/10/16 at 3:58 pm to Deactived
While it might be a slight pain, i strain them through my fingers over a measuring cup. Then pour the liquid back into the little jar.
Posted on 4/10/16 at 3:58 pm to Gris Gris
Piccata
Putanesca
Braised beef dishes...
Caesar dressing
Brought back this jar of caper leaves from Greece. Another great ingredient if you're a fan of capers.
Putanesca
Braised beef dishes...
Caesar dressing
Brought back this jar of caper leaves from Greece. Another great ingredient if you're a fan of capers.
Posted on 4/10/16 at 4:14 pm to BlackenedOut
quote:
While it might be a slight pain, i strain them through my fingers over a measuring cup. Then pour the liquid back into the little jar.
I've done something similar. I have some little wire mesh strainers and I sit them over a glass measuring cup, pour the capers out that I want and put the liquid and any extra capers back into the jar or I put it all in a small plastic storage container for easier gathering in the future.
This post was edited on 4/10/16 at 4:15 pm
Posted on 4/10/16 at 4:16 pm to Gris Gris
After I pan sear a few steaks I make a caper cream sauce, to pick up the goodness left in the skillet.
Also added to lemon garlic sauce over fish.
Also added to lemon garlic sauce over fish.
Posted on 4/10/16 at 5:23 pm to Gris Gris
I use them in a Mediterranean orzo salad with cherry tomatoes,fresh mozz,fresh spinach, olive oil, feta, dash of lemon juice.
I love them with salmon as well ... lemon butter caper sauce.
I love them with salmon as well ... lemon butter caper sauce.
Posted on 4/10/16 at 5:28 pm to Deactived
Posted on 4/10/16 at 5:41 pm to Darla Hood
Are the big capers available in NO or BR, or do you have non pareil only?
Posted on 4/10/16 at 6:16 pm to Gris Gris
Chicken salads, orzo salads, pizzas, hell I'd eat them out of the jar as is if my fiance wouldn't look at me sideways.
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